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Pièce montée
  • 1. What is the main component in a pièce montée?
A) Choux pastry
B) Shortcrust pastry
C) Brioche
D) Puff pastry
  • 2. In which culinary tradition is a pièce montée most commonly found?
A) Spanish
B) Italian
C) German
D) French
  • 3. Which event is a pièce montée typically associated with?
A) New Year's
B) Thanksgiving
C) Weddings
D) Christmas
  • 4. Which ingredient in choux pastry provides structure?
A) Flour
B) Milk
C) Butter
D) Eggs
  • 5. What is the texture of properly made choux pastry?
A) Dense
B) Crumbly
C) Light and airy
D) Wet
  • 6. What kind of sugar is often used to make the caramel for a pièce montée?
A) Granulated sugar
B) Brown sugar
C) Powdered sugar
D) Caster sugar
  • 7. What temperature is choux pastry typically baked at?
A) High temperature
B) Low temperature
C) Room temperature
D) Freezing temperature
  • 8. What flavor is commonly used in the cream filling for a pièce montée?
A) Coffee
B) Strawberry
C) Chocolate
D) Vanilla
  • 9. What is an alternative name for a pièce montée?
A) Mille-feuille
B) Croquembouche
C) Tarte Tatin
D) Bûche de Noël
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